Side Pannel
Swedish Coffee Ring / Swedish Christmas Crown - Abm
Swedish Coffee Ring / Swedish Christmas Crown - Abm
- Recipe Submitted by ADMIN on 09/26/2007
Category: Brunch
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 3/4 c Water
- 2 lg Eggs
- 1/4 c Butter, softened
- 1 pn Saffron* or 2-3drops yellow
- Food coloring
- 1/2 ts Ground cardamom
- 4 c Bread flour
- 1/3 c Granulated sugar
- 1 ts Salt
- 4 ts Bread machine yeast
- 1/3 c Chopped citron
- 1/4 c Chopped blanched almonds
- 3 ts Grated lemon peel
- Green & red candied cherries
Directions
GLAZE
1/2 c 10X Lemon flavored sugar
1/2 c 10X sugar - plain flavor
1 tb Water + as needed
Place all the dough ingredients in the bread machine pan in the order
recommended by the manufacturer, EXCEPT the citron, almonds and lemon peel.
Process on Dough/Manual cycle. DO NOT USE THE DELAY CYCLE. According to
your machine add the citron, almonds and lemon peel at the raisin or nuts
signal beep or 5 minutes before last kneading cycle ends.
Grease a large cookie sheet. (I prefer the air-cushion type as it doesn't
over brown the bottom of the bread.)
Divide dough in half. Roll each half into a 30-inch rope on a lightly
floured pastry board. Place ropes close together on the prepared cookie
sheet. Twist the ropes over each other gently and then loosely into a
circle. Press the ends together to seal. Cover and allow to rise in a warm
place 45-50 minutes or until double in size.
Heat oven to 375 degrees F . Bake ring 20-25 minutes or until golden brown;
cool. Drizzle with Glaze. Garnish with cherries if desired.
Glaze: With a fork blend the sugars together. All of one flavor can be used
if desired. Add water and mix until smooth and thin enough to drizzle over
the cake. Add or decrease water accordingly.
*To make a SWEDISH CHRISTMAS CROWN: After bread has cooled, make holes for
6 candles in bread. Drizzle with glaze. Garnish with cherries and insert
candles.
1/2 c 10X Lemon flavored sugar
1/2 c 10X sugar - plain flavor
1 tb Water + as needed
Place all the dough ingredients in the bread machine pan in the order
recommended by the manufacturer, EXCEPT the citron, almonds and lemon peel.
Process on Dough/Manual cycle. DO NOT USE THE DELAY CYCLE. According to
your machine add the citron, almonds and lemon peel at the raisin or nuts
signal beep or 5 minutes before last kneading cycle ends.
Grease a large cookie sheet. (I prefer the air-cushion type as it doesn't
over brown the bottom of the bread.)
Divide dough in half. Roll each half into a 30-inch rope on a lightly
floured pastry board. Place ropes close together on the prepared cookie
sheet. Twist the ropes over each other gently and then loosely into a
circle. Press the ends together to seal. Cover and allow to rise in a warm
place 45-50 minutes or until double in size.
Heat oven to 375 degrees F . Bake ring 20-25 minutes or until golden brown;
cool. Drizzle with Glaze. Garnish with cherries if desired.
Glaze: With a fork blend the sugars together. All of one flavor can be used
if desired. Add water and mix until smooth and thin enough to drizzle over
the cake. Add or decrease water accordingly.
*To make a SWEDISH CHRISTMAS CROWN: After bread has cooled, make holes for
6 candles in bread. Drizzle with glaze. Garnish with cherries and insert
candles.
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